I tasted my Flanders last weekend when I was finishing up another beer (Westvleteren 12 clone). It was only slightly sour with a very strong cherry flavor and it was very oakey, which faded after a while in the glass. I used an medium toast oak spiral.
I know it's only 6 months, but how much more sour should it get? It's barely noticeable next to my Berliner Weisse.
Will the oak drop out more over time? (From other oak threads, it seems yes - somewhat... but this is my first oaked beer).
I know it's only 6 months, but how much more sour should it get? It's barely noticeable next to my Berliner Weisse.
Will the oak drop out more over time? (From other oak threads, it seems yes - somewhat... but this is my first oaked beer).